Chicken Wellington with a Sundried Tomato and Artichoke Cream Sauce
“This is a wonderful recipe, but very rich — a special occasion-type recipe. We have served it for several banquets and also for our pastors’ wives conference. This dish will require some working knowledge of puff pastry as well as time and patience. The serving size will depend on how thick you wish to slice it. “
Ingredients
For Wellington
For Sauce
Instructions
  1. Chicken Wellington with a Sundried Tomato and Artichoke Cream Sauce
  2. Author: Lance Roll – Chef4Souls.com
  3. Yield: About 6
  4. This is a wonderful recipe, but very rich — a special occasion-type recipe. We have served it for several banquets and also for our pastors’ wives conference. This dish will require some working knowledge of puff pastry as well as time and patience. The serving size will depend on how thick you wish to slice it.
For Wellington
  1. 1 sheet puff pastry dough
  2. 3 – 5 oz (57g) chicken breasts, boneless and skinless
  3. 2 Tbsp (30ml) canola oil
  4. 1 tsp (5ml) garlic, minced
  5. 2 c (473ml) spinach
  6. 3/4 c (175ml) sliced mushrooms
  7. 1/4 yellow onion, sliced
  8. 2 Tbsp (30ml) olive oil
  9. 6 oz (170g) Gruyere or Jack cheese
For Sauce
  1. 3 Tbsp (45ml) olive oil
  2. 4 cloves garlic, minced
  3. 1/2 c (120ml) marinated sundried tomatoes, extracted from juice and roughly chopped
  4. 1 c (240ml) marinated artichoke hearts, roughly chopped
  5. 2 c (475ml) heavy cream
  6. 1 c (240ml) Parmesan (or 1/2 Parmesan and 1/2 Romano)
  7. Allow puff pastry dough to thaw to room temperature according to the manufacturer’s directions. Place chicken breasts in large zipper bag and, using a mallet, pound each breast until they are approximately 1/4 inch (1/2 cm) thick. Heat the canola oil in a saute pan. Add garlic then the pounded chicken breasts. Sear chicken until it is white on one side then flip over and sear the other side. DO NOT cook chicken all the way through as you will complete the cooking in the oven. Blanch the spinach by placing it in a strainer, submerge it in boiling water for just a few seconds, then place it immediately in ice water bath. Remove from the water and ring out the spinach as best as possible; set aside. Saute the mushrooms and onions in the oil until both are fully cooked. Drain the liquid and set aside.
  8. Spread out your puff pastry dough on a sheet of parchment paper or wax paper (this will help in the rolling process). On the lower 1/3 of your dough, place the pounded chicken, side by side leaving room and the left and right side to seal the log later. Next place the sliced cheese on top of the chicken, just one layer, until the entire surface is covered. Place spinach in a horizontal line across the chicken, then top that with a line of the mushroom-onion mixture. Next, using the parchment paper, fold the dough over so that the chickens roll in half. Continue rolling the dough until it forms a log. Pinch the dough at the end to create a seam. Then fold and pinch the ends to seal. Place the roll in a greased loaf pan or roasting pan and place in a 350’F (177’C) oven. Cook until internal temperature reaches 160’F (71’C).
  9. While Wellington is cooking, in a small sauce pot, heat the oil and throw in the garlic. Once the garlic begins to tan, add the chopped tomatoes and artichoke hearts. Saute for 1-2 minutes then add the cream. Bring the cream to a boil then whisk in Parmesan cheese. Season with salt and pepper if desired. Reduce heat to simmer. Simmer for 10 minutes or until sauce begins to thicken. Be sure to stir frequently as milk may burn on the bottom of the pan.
  10. Remove Wellington from oven. Let the dish rest for 5 minutes then slice and serve with sauce running a vertical line down the slice so you can still see the colors and the inside of the Wellington slice. Serve with your favorite steamed vegetable.